2007
RESEARCH PROJECTS
Fate
of Phenolic Compounds in Processed Foods: Importance for Health
Promotion/Flavor Development
Devin
Peterson - Food Science
Rapid
and Simultaneous Detection and Quantification of Lactobacillus
bulgaricus, Streptococcus thermophilus and Bifidobacterium animalis
ssp. lactis in Yogurt White Mass
Bob
Roberts and Edward Dudley - Food Science
Nanoencapsulation
of Lipid Soluble Ingredients by Homogenization-Evaporation
John
Coupland - Food Science
Hydration
of hydrocolloids at low water contents
Greg
Ziegler - Food Science
Controlling the Solubility of Solid
Fats in Peanut Oil
2006-07
RESEARCH PROJECTS - Final Reports
Novel
Control of the Maillard Reaction: Phenolic Mechanisms
Devin
Peterson - Food Science
Enhancing
Survival of Probiotic Bifidobacteria by Interaction with Starch
Spherulites
R. F. Roberts
and G. R. Ziegler
Inclusion
of Starch in Imitation Cheese
Nessa Noronha,
Delores O’Riordan, Greg Ziegler
Mass
Transfer Limitations on Enzyme Susceptibility of Amylose Gels
and Spherulites
Greg Ziegler
2005-2006
PROJECTS:
Novel
Control of the Maillard Reaction: Phenolic Mechanisms
Devin
Peterson - Food Science
Enhancing
Survival of Probiotic Bifidobacteria by Interaction with Starch
Spherulites
R. F. Roberts
and G. R. Ziegler
Inclusion
of Starch in Imitation Cheese
Nessa Noronha,
Delores O’Riordan, Greg Ziegler
Mass
Transfer Limitations on Enzyme Susceptibility of Amylose Gels
and Spherulites
Greg Ziegler
2004-2005
PROJECTS:
Novel
Control of the Maillard Reaction: Flavor Development
Devin
Peterson - Food Science
Solid
Lipid Nanoparticles to Control Food Flavor
John
Coupland and Devin Peterson - Food Science
Investigation
of regional differences in U.S. Non-fat dried milk (NDM) functionality
in yogurt
Richard
Apenten and Robert Roberts - Food Science
Processing
Strategies for Difficult Ingredients
(member proposed project)
Greg Ziegler- Food Science
2003-2004
PROJECTS:
Effect
of Thermal History on Non-fat Dried Milk Functionality in Yogurt
Richard Owusu-Apenten and Robert Roberts, Food
Science
Controlling
release from crystalline fat droplets
John Coupland and Devin Peterson, Food Science
Effect
of Emulsifying Agent on Flavor Release in Oil/Water Emulsions
Devin Peterson and John Coupland, Food Science
Ultrasonic
Investigation of the Glass Transition
John Coupland, Food Science
Assessments
of Potential Strategies to Minimize Acrylamide Levels in Foods:
A Study from the Processors’ Perspective
Tor Nordmark, Koushik Seetharaman, Devin Peterson
and Richard Owusu-Apenten, Food Science
Electrolyzed
Oxidizing Water as a Novel Method for Egg washing
Ali Demirci, Stephen Knabel, Paul Patterson and
Virendra Puri, Agricultural & Biological Engineering et al.
2002-2003
PROJECTS:
Scale-up
of starch spherulite manufacture
Ziegler, Food Science
Influence
of paddle configuration on residence time distribution in a continuous
mixer
Ziegler, Food Science
Ultrasonic
reflectance sensor
Coupland, Food Science
Ultrasonic
sensor for aerated foods
Tittmann & Coupland, Eng.Sci.&Mech. & Food Sci.
Effect
of emulsifying agent on flavor release in oil/water emulsions
Peterson & Coupland, Food Science
